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One-Pot Red Wine Bolognese


  • 1 tbsp olive oil

  • 600 grams organic lean ground beef

  • 1 small onion, diced

  • 1 tbsp crushed garlic

  • 1 cup red wine

  • 1 large jar pasata tomato sauce

  • 1 can fire-roasted tomatoes

  • 2 cups beef stock

  • 1 package casarecce pasta (or Campanella)

  • ½ zucchini, shredded

  • 12 mushrooms, sliced

  • 1/4 cup chopped fresh basil leaves

  • 1/3 cup freshly grated Parmesan

Instructions: ​

  1. Set a 6-qt Instant Pot® to the high saute setting. Heat olive oil and ground beef then cook until browned for about 3-5 minutes, making sure to crumble the beef as it cooks. Drain excess fat

  2. Add onion and cook until golden brown. Stir in garlic until fragrant for about 1 minute

  3. Add in wine, scraping any browned bits from the bottom of the pot. Add zucchini and mushrooms

  4. Stir in pasata sauce, fire-roasted tomatoes, beef stock and dry pasta

  5. Select manual setting; adjust the pressure to high, and set time for 5 minutes. When finished cooking stir in basil and top with Parmesan cheese

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